Although the banks of the Mediterranean are the original home of the caper bush, the love for its floral buds—capers—knows no bounds. The caper is harvested when it grows to the size of a pea. It adds a tangy zip to all sorts of dishes: pizza, omelette, tapenade, sauces . . .
Capers pack a supply of micronutrients and vitamin C, and come in several different varieties (nonpareil, fine, capucin, extra fine . . .). Growing capers is both easy and involves low energy costs. As a result, caper consumption has soared over the past few years.